Make Tuesday another fish day!!

We often associate the Mediterranean diet with fish. Yes, there is fish, but let’s clear up a common misconception. The Mediterraneans do not eat fresh fish every day. They often ate cured or marinated fish and again consumed it as a side dish. A fine example of this is eating marinated anchovies or sardines with bread along with a bowl of  soup. Those who lived near the coast had easier access to fresh fish, while those who lived in mountainous areas bought their fish from the fishmonger who would come once or twice a week in summer, less often in the winter, if at all.Still today you need look no further than your very own doorstep, in this little town we hear the fishman on his round with his tell tale cry.

You do not need to look for expensive fresh fish to follow a Mediterranean diet, even the
Mediterraneans did not do that. Fish and seafood are a great source of protein, vitamins and minerals and omega-3 fatty acids, but low in calories and fat. Generally, it is recommended that we eat fish twice a week. The reality is that many of us do not eat fish even once a week. Many of us think that it is a lot of work, we never prepare fish at home because really it is not part of our weekly routine. No worries, see below for a simple way to incorporate fish in your diet:

Crispy fried whitebait with toasted almonds and olive oil infused with pennyroyal
Whitebait
Flour
Breadcrumbs   
Eggs
Extra Virgin olive oil
Flor de sal
Carrots
Mint
Penny royal
Flaked almonds
Chop some (penny royal)finely and add to some extra virgin olive oil in a jar
This can be done well in advance and kept for a couple of days
Clean the fish in water. season with flor de sal and leave for 15 minutes.
Coat the fish in flour,then beaten egg and finally breadcrumbs.
Fry the fish in a pan of olive oil.(180º-190º)
 
FOR THE CARROT PURÉE
Steam the carrots without salt.Once tender douse them in cold water and purée. Season with extra virgin olive oil and and flor de sal .On the side of each serving plate place the carrot purée in a mould. Sprinkle some toasted flaked almonds on the top, and finish with some fresh mint leaves. Drizzle the plate with some of the infused oil.

*For those who are new here, please note that you can click here and check the previous post.